I belong to a CSA (Community Supported Agriculture). You can never tell exactly what and how much produce you will get, and sometimes there is a bumper crop of one item or another.
Last year we got lots of sweet potatoes. And I love sweet potatoes! Here is one of the recipes suggested to me by a friend. I used it as a bit more than a guideline and I love it.
http://www.epicurious.com/recipes/food/views/Sweet-Potato-Ravioli-with-Sage-Butter-Sauce-104709
I didn't use the brown sugar, I thought it would be too sweet. The friend who suggested the recipe had done without it and I thought that would be fine. I also had a mix of both orange and white sweet potatoes, so used a mix of both. I had some dried red peppers from the CSA, so I sliced and used those instead of the red pepper flakes. I also didn't make the fried shallots. But they do sound good! No pine nuts either. Hmm. Apparently I took a few liberties with the recipe.
While the sweet potatoes roasted in the oven I sliced the sage leaves into thin strips and cut thin rings of the red pepper.
After peeling the roasted sweet potatoes I mashed them with butter and seasoned with salt and pepper. I lined a cookie sheet with parchment paper and then I used a cookie dough scoop to add the mash to the center of wonton wrappers.
Brush the edges of the wonton wrappers with an egg wash, then top with another wrapper and press gently to seal the ravioli.
The ravioli is done so quickly that I found I needed to have everything ready to go to start cooking the sauce as soon as I put the ravioli into the boiling water. The ravioli cooks in about 3 minutes.
The sauce is simply butter that is cooked over medium heat until it starts to brown. Take off the heat and immediately add the sage strips and red chili slices. They frizzle up and OMG the smell!
Toss the drained ravioli with the sauce and sprinkle with a little Parmesan.
Labels: Main Dish
